Ganbara — Restaurant in San Sebastián

We were chuffed we managed to book a table, we wanted to eat somewhere special for our anniversary.

However, soon after we arrived things went quickly downhill. We couldn't get the wine list before ordering our meal. Once ordered our food, the waitress brought out these dirty sheets of paper with the drinks on it. This wouldn't be an issue, different place, different habits, I guess.

The waitress didn't ask us how we want our steak cooked, I guess they just assumed everyone eats theirs as they serve it to them, how they prefer, not their customer. We asked it to be cooked a little bit more, but once it came back, it was still inedible. at this point it started to get uncomfortable-how many times does one have to send their food back? Or why not just ask how do you want your food you're paying for? Once "finished" with the slab of raw meat, obviously most of it remained on the plate, having only eaten the slightly browned sides and the fat from it, the waitress took our plate away, at which stage we said it was not good.

None of them showed any particular interest in our table, and didn't even attempt to make an effort or make things right.

After refusing to pay for the steak, the manager was called, who's ego is bigger than the man himself. He quickly made me aware where I was, in a patronising way, kind of saying this is how things are done here, you're here, not in your own country, eventually threatening with court and accusing us of fraud for "eating" the steak and not wanting to pay for it.

I regret to say that the whole experience, the service, the food, the way the manager treated us was a disgrace, absolutely appalling.

If €130 later your customer leaves your restaurant still hungry, it says a lot.

They will also keep bringing you pieces of bread, for which you don't ask, and then they'll charge you for it, €1.75 a pop. At least I didn't leave with an empty stomach.

Perhaps the food and service is better upstairs, perhaps the staff had a bad day and we just got unlucky with this horrible experience, but I'd definitely not recommend this...

Expect lineup, both worth the experience and the visit if your a fan of Anthony Bourdain...

🌟🌟 A Night to Remember at Ganbara, San Sebastián 🌟

Last night was nothing short of epic. I had planned a little surprise for Sheri as we wandered hand in hand through the winding streets of San Sebastián’s old town, surrounded by the energy of pintxo bars and the intoxicating aroma of Basque cuisine.

When we stopped in front of Ganbara, I gently wrapped my arm around her and whispered into her left ear:

“This is the first restaurant Anthony Bourdain visited when he came to San Sebastián…”

Her reaction was priceless—eyes wide, a smile that said we’re about to live history. In that moment, we weren’t just walking into a restaurant; we were stepping into the culinary “graal” that Bourdain himself celebrated as the heart of foodie culture.

🍴 What We Tasted

🍄‍🟫 Mushrooms with foie gras and egg yolk – a dish that felt like pure poetry.

🦐 Jumbo prawn – grilled to perfection, a flavor so deep and primal it left us speechless . 🍅 Fresh tomato with oil – simplicity elevated into an art form.

🍷And more… each plate a story of passion, tradition, and freshness like I’ve never tasted before.

💫 The Perfect Evening We laughed, shared bites, clinked glasses, and soaked in the magic of Ganbara’s buzzing atmosphere. By the time we walked the 10k steps back to our hotel, we carried not guilt but joy—knowing we had indulged in premium quality food, the kind that nourishes not only the body but the soul.

Anthony Bourdain once called this city “the grail” for food lovers. Last night, Sheri and I lived it. And it was unforgettable. ❤️

#OGT #anthonybourdain ...

4.6/5*

We tried the house special. We were given a selection of wild mushrooms, some red, some white, some brown and some black. The lighter ones carried a beautiful garlic truffle taste, with a perfectly soft potato like texture. The wild red mushrooms had a wild shiitake like taste with a more bold, rich flavour. The brown mushrooms had more of a bite to them, subsequently having more of a juicy explosion in the mouth with a bursting truffle taste.

Now, Foie gras is a controversial dish, a French delicacy banned in many other countries. It’s made by force-feeding ducks or geese, until their liver becomes about 8 times the size of normality, dying early, but creating a delicious bite. The Foie gras was extremely delicate, juicy, fatty, tender, one of the softest foods we’ve tried. The yolk on top added a creamy, exquisite touch.

The tuna belly carpaccio literally disintegrated in the mouth. It was so beautifully fatty and delicate, served with extremely pure olive oil, seamlessly lubricating the palate, with just a pinch of parsley, allowing the tuna to take the lead.

The Monkfish pincktos had an incredibly flavourful, beautiful white flesh. The potato and fish went hand in hand with the same soft, tender texture. The tender, fresh prawn on top iced the dish.

The spider crab croquettes had a crispy thin layer of pastry with a delicate-rich crab flavour. Creamy, simply delicious.

The chicken croquettes had a creamy, spicy, cheesy interior with a beautifully crispy exterior crust. It carried a...